Sweetened Condensed Milk Snowballs

The first time I made these delicate snowballs was during a particularly tight December budget, when elaborate holiday baking seemed out of reach. After discovering this recipe that required just five pantry staples, I was skeptical – how could something so simple be worthy of my holiday cookie platter? But as they cooled on the rack, dusted with a fine snow of confectioner's sugar, I snuck a taste and was immediately transported back to my grandmother's kitchen. These unassuming little cookies had a melt-in-your-mouth texture and subtle sweetness that belied their humble appearance. Like the quiet person at a party who turns out to be the most interesting, these cookies don't shout for attention with sprinkles or drizzles, but they've become the ones my family requests year after year. Their understated elegance and pillowy texture have earned them a permanent spot in my holiday baking rotation.

My mother-in-law, who typically bypasses cookies altogether, shocked the entire family by eating four of these in one sitting during last year's Christmas gathering. 'They're not too sweet,' she explained, reaching for a fifth. What surprised me most was discovering how the condensed milk transforms during baking into something ethereal – giving these cookies a texture that's simultaneously rich and light. They've become my secret weapon for those times when I need a homemade dessert but have neither the time nor energy for anything elaborate.

Essential Ingredients

• Butter (1 cup, softened): Use unsalted butter for best control over the final flavor. Quality matters here as it's a primary flavor – European-style butter with higher butterfat content creates an even more luxurious cookie.
• Sweetened Condensed Milk (1 can, 14 oz): The star ingredient that gives these cookies their distinctive texture and subtle sweetness. Make sure you're using sweetened condensed milk, not evaporated milk.
• All-Purpose Flour (2 cups): Regular all-purpose flour creates the perfect tender structure. For the most accurate results, spoon the flour into your measuring cup and level with a knife rather than scooping directly from the bag.
• Baking Powder (1 teaspoon): This leavening agent gives the cookies their light, airy quality. Check the expiration date – fresh baking powder is essential for proper rise.
• Confectioner's Sugar (1 cup, for dusting): Also called powdered sugar or icing sugar, this fine-textured sugar creates the 'snow' effect. Sift it before dusting to avoid any lumps.

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Step-by-Step Cooking Instructions

Step 1:

Prepare Your Ingredients – Ensure that your butter is properly softened to room temperature. Measure out all other ingredients and have them ready.

Step 2:

Cream the Butter – In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy.

Step 3:

Add the Sweetened Condensed Milk – Gradually pour in the sweetened condensed milk while continuing to mix on medium speed.

Step 4:

Incorporate Dry Ingredients – Sift the flour and baking powder directly into the butter mixture. Using a wooden spoon or the mixer on low speed, gently fold everything together until just combined.

Step 5:

Chill the Dough (Optional but Recommended) – Cover the dough with plastic wrap pressed directly onto its surface and refrigerate for 30 minutes.

Step 6:

Prepare for Baking – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7:

Portion the Dough – Using a small cookie scoop, portion the dough directly onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8:

Bake to Perfection – Place the baking sheets in the preheated oven and bake for 10-12 minutes, rotating the pans halfway through baking time.

Step 9:

Cool Slightly – Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes.

Step 10:

Create the Snowy Finish – While the cookies are still slightly warm, dust them generously with confectioner's sugar.

I've always been particularly drawn to the pure, clean sweetness of these cookies. While my children gravitate toward anything with chocolate chips or sprinkles, my husband—who typically passes on dessert entirely—can never resist these simple snowballs. I've discovered over the years that these cookies make the perfect canvas for gentle variations when I'm feeling creative.

Storage and Gifting Ideas

Store these delicate gems in an airtight container at room temperature, with parchment paper between layers to preserve their snowy coating. They'll keep beautifully for up to a week, though they rarely last that long in my house. For gifting, arrange them in a pretty tin lined with parchment paper, or stack them in a cellophane bag tied with a festive ribbon. They hold up well for shipping if packed carefully with tissue paper between layers and sealed in an airtight container.

Creative Variations

• Citrus Snowballs: Add 1 tablespoon of fresh lemon, orange, or lime zest to the butter when creaming.
• Almond Joy: Mix in ½ cup toasted coconut flakes and ¼ cup mini chocolate chips, plus ½ teaspoon almond extract.
• Holiday Spice: Add 1 teaspoon of cinnamon and ¼ teaspoon each of nutmeg and ginger to the flour mixture.

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These Sweetened Condensed Milk Snowballs have taught me an important lesson about baking—and perhaps about life. Sometimes the simplest things, approached with care and quality ingredients, can create the most memorable experiences. In our world of ever-more-elaborate desserts and over-the-top presentations, there's something profoundly satisfying about a humble cookie that doesn't shout for attention but quietly delivers pure, nostalgic pleasure in every bite. Whether you're baking on a budget, short on time, or simply appreciate the elegance of simplicity, these snowballs deserve a place in your recipe collection.

Frequently Asked Questions

→ Can I add flavors to these snowball cookies?

Absolutely! Add up to 2 teaspoons of vanilla, almond, or lemon extract for flavor variation. You can also add up to 1 cup of mix-ins like mini chocolate chips, chopped nuts, or dried cranberries.

→ Why did my cookies spread too much?

If your cookies spread too much, your butter might have been too warm. Make sure it's softened but still cool to the touch. You can also chill the dough for 30 minutes before baking to prevent spreading.

→ Can I freeze these snowball cookies?

Yes! You can freeze the baked cookies for up to 3 months in an airtight container. Add fresh powdered sugar before serving. You can also freeze the unbaked dough balls and bake directly from frozen, adding 2-3 minutes to the baking time.

→ Why is the baking temperature 320°F instead of the usual 350°F?

The slightly lower temperature allows these cookies to bake more evenly without browning too quickly. This helps maintain their light color which enhances the "snowball" appearance when dusted with powdered sugar.

→ How do I know when these cookies are done baking?

These cookies should remain quite pale when done. They're ready when the bottoms are just barely starting to turn golden and the tops appear set but not browned. They will firm up as they cool.